avg —
Chicken fillet in a pot with potatoes in the oven
Instructions
I turn the oven on to preheat to 230°C – it is important that it is hot by the time the pot goes in. I brush the inside of a 1–1.5 litre ceramic pot with 1–2 tablespoons of unrefined sunflower oil, spreading it over the bottom and sides with a brush. The oil prevents sticking and gives the potatoes an appetizing crust.
I wash 8 medium potatoes thoroughly, peel them and cut them into cubes about 2 cm in size – this size lets them bake evenly in the time it takes the chicken to cook. I fill the pot about halfway with the potatoes. I sprinkle over 0.5 teaspoon of salt and a pinch of freshly ground black pepper, distributing the seasoning evenly.
I rinse the chicken fillet and cut it into small pieces about 2–3 cm in size – smaller pieces dry out quickly, larger ones will not cook through in the centre within 60 minutes. I lay the meat over the potatoes in an even layer, without pressing it down – there should be small gaps between the pieces for the steam.
I peel and slice the onion into thin half-rings, and the garlic into slivers. I add them to the meat, spreading them evenly over the surface. If there is space left in the pot, I top it up with the remaining potatoes so that the lid closes tightly without a gap (a gap reduces the steam).
I put the pot into the oven, preheated to 230°C. I cook it for 55–60 minutes. For the first 40 minutes I do not open the lid, so that steam builds up inside and makes the chicken especially juicy. I check the potatoes for doneness with a fork – they should pierce easily. Once ready, I gently stir the contents of the pot with a wooden spoon and serve it hot, garnished with fresh parsley.
Tips
- 1
High heat at the start is the secret to juicy chicken fillet. 230°C for the first 40 minutes under the lid creates a "greenhouse" effect: the steam does not escape, the meat does not dry out, and the potatoes soak up the meat juices. At 180°C the potatoes take longer to cook and the fillet turns into dry fibre. A similar "high heat plus a closed pot" principle works in chicken with mushrooms in a pot in the oven – another dish made in ceramic.
- 2
Oil on the sides is the secret against sticking. A dry ceramic pot leaves the bottom layers of potato "burnt". 1–2 tablespoons of unrefined sunflower oil, spread with a brush over the whole inner surface (not just the bottom), create a protective layer and at the same time give the potatoes an appetizing "rustic" aroma. Refined oil works too, but is less aromatic.
- 3
100 ml of chicken stock or cream is the secret to a thick gravy. The basic recipe gives a "dry" bake, where the juices come only from the potatoes and the meat. If you want a dish with gravy, pour 100 ml of chicken stock (or 70 ml of 20% cream) into the pot before baking. You will get a thick, aromatic gravy that you can spoon over mashed potatoes or bread.
- 4
A crispy crust is the secret of an open lid at the finish. Fifteen minutes before the end of cooking you can take off the lid – the top layer of potatoes and chicken pieces will turn golden and form the characteristic crust that children love. You can also add chopped carrot or bell pepper for variety – the bright red/orange accents make the dish festive. For a premium version, sprinkle over grated cheese 10 minutes before the end, as in chicken fillet baked in cheese with tomato.
FAQ
Can I use frozen fillet? +
Yes, but it needs to be fully thawed in advance (12 hours in the refrigerator, or 1 hour in cold water in a sealed bag) and patted dry with paper towel. Frozen fillet placed straight into the pot without thawing releases a lot of liquid – the potatoes will stew in water rather than bake, and will not get the characteristic "rustic" crust. After thawing, always check the meat by smell: fresh chicken fillet smells neutral, while spoiled meat has an "ammonia" note.
Why don't the potatoes cook through in the centre? +
The cubes may be too large, or the pot may be overfilled. The potatoes should be cut no larger than 2.5 cm (ideally 2 cm) and fill no more than 2/3 of the pot. The oven temperature also matters. 230°C is the minimum needed; at 180–200°C the potatoes take 90–100 minutes instead of 60. To check for doneness: a fork should pass easily through the centre of a cube, without resistance. If the potato is still firm, extend the time by 10–15 minutes under the lid.
What can replace a ceramic pot? +
What to serve potatoes with chicken in a pot with?
It is a stand-alone dish – served straight from the pot, covered with the lid so it does not go cold. If you want to add to it: pickled gherkins or sauerkraut (acidic accents for the rich meat), fresh tomatoes with spring onion, a light cucumber salad. For drinks: lingonberry fruit drink, black tea from a samovar, homemade bread kvass. On the table: dark "Borodinsky" bread with caraway, or white rustic bread. For a celebration – with a glass of dry red wine or light beer. Fresh parsley on top is a must – it refreshes the taste of the meat.
- Comment
or post as a guest
Be the first to comment.
